Hong Seng Curry Rice was founded in 1995 at Redhill Hawker Centre, the young hawker, Lim Jia Han took over the reins from his father and uncle. Following a 25-year-old recipe handed down by Jia Han’s grandmother, the Hainanese curry is cooked with chicken, squid and potatoes, all of which lend the curry its flavourful and robust note. Guests can drench it over white rice; health-conscious patrons can also choose brown rice as the staple.